Atlets Of Oysters

Blanch the oysters and heard them, put them on a skewer made for that purpose; do them over with egg, sprinkle a little salt and pepper over them, and then put bread crumbs over; do the oysters twice over with egg; and bread crumbs, drop some clarified butter over them with a paste brush, and broil them on a slow fire ; the gridiron should be brushed over with oiled butter, that the oysters may not stick to the bars : send the oysters on the skewers to table.

Oysters Fried In Batter

Blanch a pint of large oysters, beard them, and lay them on a cloth to soak the liquor from them. Make the batter as follows: - break four eggs into a bason, and beat them up with a spoon; then put about three or four spoonfuls of flour, and blend the eggs and flour well; then put half a pint of new milk, a little at a time; mix it all together, and put a little pepper and salt; then put in the oysters ; put some lard (if not for meagre, clarified butter) into a stewpan, make it quite hot, and then put in the oysters, one at a time; take them up with a sharp pointed skewer, and fry them of a nice light brown ; when done, take them up, and dish them on a napkin.

Volevent Of Oysters

Cut the volevent out, and bake it; put a pint and a half of oysters on to blanch; when they come to boil, strain them off, and put them into cold water; then beard them; put a small piece of butter into a stewpan, and set it on the fire to melt; when melted, put as much flour as will dry it up; then pour in the oyster liquor, and stir it over the fire; when it comes to a boil, put a little beshemell, (if it is not for meagre; if it is, put a little cream, and a few drops of essence of anchovy) ; give it a boil up, then put in the oysters, and set the stewpan by the side of the fire, but mind that it does not boil; before you fill the volevent, squeeze a little lemon-juice, and put a little pepper and salt, if wanted ; put the volevent in a napkin.

N. B. All puff paste should he dished on a napkin, either for the first or second course, by way of soaking the butter up.